It's graduation day at Chef School and Matt and the Grill team are sharing in the festivities. To congratulate the new Chefs, Matt has cooked up a masterful menu of fancy, yet simple, dishes. The menu: Mixed Seafood Grill on a Plank, Maple Rosemary Rotisserie Chicken, Dunked Hunan Lamb Rack, and Salmon Pastrami.
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Flowers aren't just for smelling - they're great for baking too! Host Jessica McGovern shows us how to bake some tasty desserts with a floral twist.
Make hosting your next shower a cinch with Jessica McGovern's simple and super cute recipes - like tiny Oatmeal Cookie Cheesecake Cups!
Host Jessica McGovern gives us a little surprise on the inside by baking up tasty filled goodies.
Mary Bosco is Italian, but Host Tyrone Edwards surprises her by revealing that her DNA test includes roots from other places. Mary cooks a special meal for her family that combines her two cultures.
Host Tyrone Edwards reveals to Laird Hercules that his DNA includes other ancestry besides Guyanese. In the DNA Dinners kitchen, he cooks up a delicious meal that combines his known and newfound cultures.
Host Tyrone Edwards shocks Andrea Titus with her DNA results. Blending her two cultures onto one plate, Andrea then cooks up a delicious and revealing meal for her family.
Endearing host Tyrone Edwards surprises South African-born Shameen Miller with the results of her DNA test. Shameen cooks a meal that combines her two cultures and shares it with her family.
Cheese or chocolate? Why not both! In this "C" challenge, host Theresa Visintin takes on both decadent ingredients. But first, she shows us that being cheesy is easy, especially when you stuff chicken breast with creamy goat's cheese and finely diced apples. Theresa takes the flavour one step further by coating the stuffed chicken with sage, parmesan, and panko bread crumbs, then frying it to a crispy golden brown. Next, Theresa whips up a dessert fan favourite, the decadent and oh-so-irresistible dark chocolate lava cake. Finally, Theresa has an irresistible recipe using ooey gooey cheese and warm chocolate.
In this letter "P" challenge, Chef Robert Jewell showcases his vegetarian skills using pecans and peppers. Despite his cowboy roots, Robert shows us he can kick it with vegetarians by cooking up a juicy meatless "meatloaf" using pecans. But, no "meatloaf" would be complete without a gravy! Robert fries up earthy portobello mushrooms before adding a special ingredient to thicken the gravy, you guessed it -- pecans! Now, on to peppers. Robert doubles up, using both the vegetable and seasoning, to make a delicious red pepper coulis with herb and pepper crusted beef tenderloin. Robert goes a little nuts when he prepares his final recipe using both pecans and peppers.
In this "H" challenge, Chef Lauren Gulyas decides to take on the unique flavours of halibut and horseradish. She starts with a perfectly prepared prosciutto wrapped halibut, pairing the buttery flavour of the fish with the saltiness of the cured meat. Throw in some dill potatoes and you've got a beautifully balanced dish. Next up, Chef Lauren show us how to make a delightful roast beef dip with a zesty horseradish sauce using carrots, vinegar, mayo and a little lemon. Finally, she is challenged to make a dish that combines both ingredients, and does she ever deliver!
Here's a tongue twister: Theresa, tuna, tangerine! In this episode, host Theresa Visintin picks her favourite letter, "T," and introduces us to scrumptious recipes using tuna and tangerine. Theresa loves tuna and Italian cuisine, so naturally she combines both to create a mouth-watering pasta with some savoury tomato, olive, and tuna sauce. Next, Theresa satisfies her sweet tooth with a decadent tangerine parfait! Using the sweet juice of the tangerine, Theresa creates gelatin, with a hint of orange liqueur. She tops it all off by whipping up a fluffy cream to complete this sweet treat. Then it's time for a real challenge: tuna and tangerine in one recipe!
Talented host Jessica McGovern shows us how to impress both kids and adults with three ovERS-the-top desserts including a magical Geode Cake.
High tea requires royal desserts! Host Jessica McGovern gives us the lowdown on some sophisticated sweets to pair with a warm cup of tea.
Teddy Bears of all age, shape, and size join our grill team with their owners for a day of games, rides and some teddy bear repair. Matt & the RG team are BBQing a menu even the pickiest eater will love. The menu: Grilled Almond Butter & Banana Sandwiches, Grilled Meatball Sub, Smoked White Cheddar Macaroni, and Quick & Snappy Ginger Lemon Ice Cream Sandwiches.
In between hoisting sails and scrubbing the deck, Matt and his team prepare a feast for the sailors before going on a long voyage. Not only is the weather perfect for sailing, it's perfect for BBQing! The menu: Scallop Corn Bacon Burger, Maple-apple Brined Pork Chops, Grilled Tuna Bruschetta, and Strawberry Marscapone Trifle.
Whether you're a pro or a beginner, everyone is welcome to join the Road Grill team at the 19th tee where Matt is busy burnin' up his Q's. What better way to end your day at the links with an enticing menu of Miso Citrus Grilled Sablefish, Smoked Rack of Pork with a Sour Cherry Sauce , Lemon Basil Smashed Potatoes with Mushrooms, Arugula Salad with Peaches, and Blue Cheese and Walnuts.
It's a bird, it's a plane, it's a day of great BBQ. Inspired by the aerial acrobatics of CF18's and Harvards, Matt cooks up a variety of poultry and fowl. The menu: Bacon Wrapped Quail Stuffed with 3 Cream Cheeses, Raspberry Chipotle Turkey Wings, Grilled Balsamic Marinated Duck Breast, and Deviled Eggs.
Forget bicycle built for two. This Big Bike fits 30 people! Matt & the team join forces with the Heart & Stroke foundation to raise money by riding around a track. Matt feeds these 'bikers' some healthy and delicious grub. The menu: Grilled Calamari, Smoked Turkey Fajitas, Grilled Scallops and Watermelon Salsa, and Cold Gazpacho.
Matt gets down and dirty playing some beach Volleyball. In between bumps, sets, and spikes, the RG team serves up a smorgasbord of great food. The menu: Grilled Chicken Breast on Foccacia with Grilled Apples & Cambozola Cheese, Sezchuan Ribs with Chunky Plum Dipping Sauce, Roasted Corn and Pepper Potato Salad, and Homemade Protein Bars
Matt spends the day by the water fishing, playing Frisbee, catching some rays. What goes with water and sun? BBQ!!! Matt & his team make a seafood buffet of Grilled Clams in the Shell with Serrano Ham, Smoked Lake Rainbow Trout, Grilled Lobster with Grapefruit Salsa, and Crab-Stuffed Avocados.
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